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標題: 套袋對‘Ruby’葡萄柚果實品質與耐寒性之影響
Effects of Bagging on Fruit Quality and Chilling Tolerance of Grapefruit (Citrus paradise Macf. 'Ruby')
作者: 黃譓文
huang, hui-wen
關鍵字: grapefruit;耐寒性;chilling tolerance;bagging;pal;proline;套袋;苯丙胺酸裂解酶脯胺酸
出版社: 園藝學系所
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經1 ℃貯藏1~3個月後,於6天回溫期間,黑袋組及網袋組之果實均會於回溫前後24小時內,出現乙烯釋放率的高峰及呼吸高峰,當腐爛於回溫期間發生,果實便失去回復正常呼吸率之能力。於2005年試驗中,回溫24小時內乙烯釋放率高峰均以網袋組高於黑袋處理組,而結束6天回溫期後則以黑袋組呼吸率高於網袋組。於1 ℃貯藏及回溫後,果實寒害指數於兩處理間都無顯著差異。於2006年試驗結果中,果實寒害癥狀於兩處理間略有不同,於網袋組會發生典型之寒害斑點,且分佈於赤道部周圍,而黑袋組則多於靠近果頂之上半部出現較大面積之褐斑,在2005試驗中,當果實貯藏至3個月,果實於表皮會呈現水浸狀,甚至造成退色之情形。

The objective of this study was to investigate the effects of pre-harvest bagging on quality and chilling tolerance of ‘Ruby' grapefruit. In 2005, the study of minerals of grapefruits treated with two different bags showed that after three months of pre-harvest bagging, grapefruits in black lining kraft paper bags weighed more than those in white nets, total soluble solid of those bagged in black was significantly higher, as were TSS/TA and a* value. Those fruits in white nets had higher specific gravity and higher acid concentration. And the hue angle of fruits in nets was also higher after 2-3 months storage at 1 ℃. In either case there was no difference in pulp color. Fruits in both bagging conditions were harvested and stored at 1 ℃ for 1-3 months, and re-warmed for 6 days at 25 ℃. Ethylene production and respiration rate peak occurred within 24 hours, and ethylene production of those netted were higher than those bagged. At the end of day 6, black bagged had higher respiration rate than netted. Fruits lost ability of retaining normal respiration rate if decay occurred during re-warming. In 2005 experiment, fruits in either black paper bag or white net showed signs of surface water soaking and discoloration at the end of storage, No difference was found in chilling injury index after the completion of chilling and warming duration. While in 2006, experiments showed that the netted displayed a typical symptom of ‘pitting' scattering around the equator, but the black bagged had large areas of rind stain near the top of fruits.
During the two years study, proline content and pheynylamine ammonia-lyase (PAL) activity were higher in flavedo of those fruits in PE net bag. Proline content declined to 50 % or lower when decay occurred during re-warming.
In conclusion, both quality and appearance of ‘Ruby' grapefruit can be improved by kraft paper bagging. But the effect on the chilling tolerance of the fruit merits further investigation.
其他識別: U0005-2808200713290600
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